House cocktail sauce.
Thai Chile aioli sauce.
Champagne mustard cream sauce, snap pea and sweet pepper salad.
Chef's preparation.
French brie baked in a puff pastry, seasonal accompaniments.
Rich, hot, creamy spinach artichoke mixture, grilled flatbread.
Sliced tomatoes, fresh mozzarella, basil and balsamic vinegar and extra virgin olive oil.
Fresh leaf spinach tossed with diced roasted apples, almonds and dried cherries in our house honey mustard dressing.
Crisp chopped lettuce tossed with cured bacon, carrots, cucumbers, bleu cheese crumbles, scallions in our house green goddess dressing.
Crisp romaine lettuce tossed with classic caesar dressing, shredded Parmesan cheese, and garlic croutons.
Mixed spring greens tossed with fresh seasonal berries in a raspberry vinaigrette, topped with toasted coconut.
Sliced tender slow roasted beef, caramelized onions, sauteed peppers, provolone cheese.
Grilled chicken breast, Swiss cheese, bacon, tomato, iceberg lettuce, and honey mustard dressing, toasted pretzel bun.
Grilled portabella mushroom, seasonal vegetables, fresh basil, balsamic vinaigrette and olive mayonnaise on a wrap.
Half-pound char grilled burger, BBQ sauce, lettuce, tomato, cheddar-jack cheese, sauteed onions.
Half-pound char grilled burger, lettuce, tomato, fried egg, bacon, sauteed onions.
Half-pound char grilled burger, lettuce, tomato, Swiss cheese, sauteed mushrooms.
Wild mushrooms sauteed with asparagus, red onion and mushroom cream sauce.
Fresh rustic tomato sauce with basil and extra virgin olive oil.
Half a pound prime sirloin, roasted garlic butter, roasted garlic mashed potatoes and Chef's vegetable.
Tender chicken sauteed in a marsala wine mushroom sauce, served with roasted garlic mashed potatoes and Chef's vegetable.
Quarter Indiana duck, raspberry sauce, dried cherries, roasted garlic mashed potatoes, Chef's vegetable.
Our "House Specialty", slow roasted prime rib served with Chef's vegetable, roasted garlic mashed potatoes, creamy horseradish sauce and au jus.
Atlantic salmon filet seasoned and charbroiled, roasted garlic mashed potatoes, Chef's vegetable.
House cocktail sauce.
Chefs preparation.
Rich, hot, creamy artichoke mixture served with grilled flatbread.
Bang-bang sauce.
French brie baked in a puff pastry, traditional accompaniments.
Spinach, roasted apples, almonds, dried cherries.
A tippecanoe tradition.
Romaine, Parmesan cheese and garlic croutons.
Chopped iceberg, carrot, bleu cheese, cucumber, bacon, mixed with green goddess dressing.
Wild mushrooms, asparagus, red onions, mushroom cream sauce.
Seasonal vegetables sauteed with extra virgin olive oil, garlic, white wine and fresh herbs tossed with linguini.
Sauteed lobster, truffle cream sauce, parmesan cheese.
Fresh rustic tomato sauce, basil, extra virgin olive oil.
Boursin cheese sauce, chicken breast, broccoli.
Roasted frenched chicken breast with asparagus, crab meat, and Hollandaise sauce.
Roasted frenched chicken breast, spinach, white cream sauce.
Frenched chicken breast sauteed in our marsala wine mushroom sauce.
Oven roasted, basil risotto, raspberry sauce, dried cherries.
New Zealand rack of lamb, veal pinot noir demi-glace.
Roasted garlic butter.
Veal demi glaze.
Caramelized apples and onions, pork au jus.
Bernaise sauce.
Sauteed snap peas, crisp bacon and shallots.
Oven roasted sauteed spinach, lemon thyme beurre blanc.